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Coconut Lentil Curry with Quinoa

I like to pretend like every day I plan some amazing meal and go all-out to cook it, but the truth is most of the time I’m excruciatingly lazy and like, whip something together out of whatever is in my house. (Or just eat omelettes. I eat a lot of breakfast for dinner. I won’t tell if you won’t.)  I was a little low on basics last week and as I desolately stared at the leftover vegetables, lentils, and coconut milk in my pantry, I remembered that Caroline posted a tasty-sounding lentil curry soup recipe a while ago, and I’d been all about some really tasty curried lentils I had at a dinner party a few weeks ago.  I was also craving Indian or Thai takeout, but all the options that deliver to my house are super oily and not great. I figured I’d wing it and try to come up with something similar to all those things, with whatever I had in the house. Miraculously, it turned out to be maybe one of the tastiest things I’ve ever made (despite the rather unflattering photo) and is definitely going to become a staple.



It’s also vegan, for those of you who care about that kind of stuff, and is super healthy and full of protein and fiber and other good stuff, and even my super-carnivorous other half (“Meg, all the food you make is basically vegetable mush, I want a steak”) admitted that it was damn good.  It’s also relatively cheap, and the huge pot that this recipe yielded fed me for like a week.  

SO! Onward! You will need:

  • Lentils (I cheat sometimes and get the already cooked ones from Trader Joe’s, so either those, or dry ones that you’ve already prepared/soaked.)
  • 1 piece fresh ginger root
  • 2 onions
  • lots of garlic (about half a bulb, or a whole one if it’s small)
  • oil
  • 1 can coconut milk
  • spices you like: curry, cumin, pepper, cinnamon, garam masala, etc
  • vegetables: I used zucchini, bell peppers, carrots, and spinach.
  • 1 can chickpeas
  • 1 large bunch fresh cilantro

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